Friday, March 26, 2010

A Must Try: Cinnamon-Sugar Crusted Popovers

I have come to the realization that not every recipe on my blog makes people rush into the kitchen and whip out their spatulas. Some people just aren't down with putting bacon in cupcakes, or up for multiple hour long baking sessions to make a cake shaped like a log or maybe they just don't like all my sassiness. But Ron Swanson and I appeal to you readers, on the basis of delicious breakfast food, that you MUST try this recipe. 

It is one the easiest recipes on my blog, not to mention you will probably have all the ingredients in your kitchen, and the response I got from both my husband and mom after serving them was, "OMG, what did you just give me?"

They are Cinnamon-Sugar Crusted Popovers, and they are melt in your mouth yummy.

For those of you who don't know what a popover is, it is a light hollow roll that "pops over" the top of the muffin pan when you bake them. It is made from a very liquidy egg batter and as a result has an eggy taste and texture upon baking. However, they take on a whole new level of scrumptiousness when brushed with butter, coated in cinnamon sugar and served fresh and warm out of the oven.

So again, this is a MUST TRY recipe. Your friends, family and Ron Swanson will thank you.

Cinnamon-Sugar Crusted Popovers
adapted from David Lebovitz

Popover Ingredients:
  • 2 Tbsp butter, melted
  • 3 large eggs, at room temp
  • 1 C whole milk
  • 1 Tsp salt
  • 1 1/2 Tsp sugar
  • 1 C flour
Cinnamon-Sugar Coating Ingredients:
  • 2/3 C sugar
  • 2 Tsp cinnamon
  • 1/4 C melted butter

1. Preheat the oven to 400 and grease a popover pan, or muffin pan (which is what I used) with butter

2. For the popovers put the 2 Tbsp of melted butter, eggs, milk, salt and sugar in a blender or food processor and blend for a few seconds. 

3. Add the flour and blend for 10 sec., just until smooth. Check the bottom to make sure everything was incorporated. If not, run a spatula along the bottom and blend quickly again.

4. Fill your muffin tins 2/3rds of the way full and bake for 35 minutes or until the puffs are a deep brown. Remove from the oven and let cool for about a minute, until just cool enough to handle. 

Get it? They popped over!

5. Brush each popover generously with the 1/4 C of melted butter and then roll the popover in the cinnamon-sugar mixture until coated completely.

6. Serve right away as they are best right out of the oven!


  1. Yum! I bet they would be good for Easter brunch!

  2. That looks amazing! I can't wait to try them...gotta go grocery shopping first.

  3. going to make these for staff brunch tomorrow - thanks for posting Alex!